Crispy Fried Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
500g chicken thighs without skin or bones, chopped into small chunks
→ Marinade
02 -
1 tablespoon of grated fresh ginger
03 -
2 tablespoons of Japanese sake (rice wine)
04 -
2 garlic cloves, finely chopped
05 -
2 tablespoons of soy sauce
06 -
1 tablespoon of sesame oil
→ Coating
07 -
1/4 cup all-purpose flour
08 -
1/4 cup potato starch (or cornstarch works too)
→ Frying
09 -
Vegetable oil for frying
→ Serving
10 -
Wedges of lemon
11 -
Optional: Japanese-style mayo
# Instructions:
01 -
In a bowl, stir together the soy sauce, rice wine, sesame oil, grated ginger, and garlic. Make sure everything's blended well.
02 -
Toss the chicken chunks into the marinade. Coat them well, cover with plastic wrap, and let it chill in the fridge for at least 30 minutes—or better, a couple of hours.
03 -
Combine all-purpose flour with potato starch in another bowl. Blend them thoroughly so the coating's even.
04 -
Heat your oil in a wok or deep frying pan to 170°C (340°F). The oil should be deep enough to cover a good portion of the chicken while frying.
05 -
Take the marinated chicken out, let any extra marinade drip off, and roll each piece in the flour mixture. Shake off any extra coating before frying.
06 -
Gently drop the coated chicken into the hot oil in small groups. Let them fry for 4-5 minutes until they're crispy and golden. Keep the oil hot between batches.
07 -
Once cooked, lay the chicken on paper towels to soak up any extra oil. Dish them out hot, alongside lemon wedges and mayo if you'd like.
# Notes:
01 -
Letting the chicken sit in the marinade overnight boosts the flavors.
02 -
Frying the chicken twice (allowing it to rest in between) will give it that extra crunch.
03 -
This dish is tasty whether hot or cold, and it's a great choice for lunch boxes or outdoor meals.